These Mexican quinoa wraps are lovely fresh gems. There is no big secret here – all you need to make this on-the-go lunch or after-workout snack is gluten-free tortilla wraps, a bunch of vegetables, beans, and some cooked quinoa. One of the many aspects you'll enjoy so much about it is its versatility – it can be used as fillings in cannelloni, in bowls or stews, in salads … you name it.

Mexican Quinoa Wraps [Vegan]

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For the Wraps:

  • 1 cup quinoa, uncooked
  • 15-ounce can black beans
  • 7-ounce can corn
  • 1 onion, chopped
  • 1 chili, chopped, seeds removed (optional)
  • 1 red pepper, diced
  • Barbecue sauce
  • Gluten-free tortillas
  • Salt and pepper to taste

Garnish (optional):


  1. Cook the quinoa according to the manufacturer's instructions.
  2. In the meantime, prepare the vegetables. Peel and chop the onion, seed and dice the chili and red pepper.
  3. Heat a saucepan and add a little bit of oil. Transfer the onion, chili, and red pepper and sauté for about five minutes until they begin to soften.
  4. When the quinoa is ready, take a wrap and fill it with the vegetable mix, corn, and black beans. Add a bit of guacamole and sour creme, plus a dash of barbecue sauce, if you like. Roll and enjoy.

Nutritional Information

Total Calories: 1624 | Total Carbs: 306 g | Total Fat: 22 g | Total Protein: 73 g | Total Sodium: 1858 g | Total Sugar: 17 g Calculation not including tortillas, barbecue sauce, salt and pepper to taste, or optional garnishes. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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